BAKED KIBBEH
Baked kibbeh or kibbie, a traditional Lebanese dinner recipe, is made with ground beef or lamb combined with bulgur wheat, pine nuts, cinnamon and allspice.
Provided by Liz DellaCroce
Categories Entree
Time 1h30m
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees and butter a 9 x 13 baking dish; set aside.
- To prepare the base meat mixture, add the bulgur wheat to a medium bowl and stir in the boiling hot water. Cover the bowl and let stand for 10 minutes then drain any excess water.
- Add the ground lamb and sirloin to a food processor and pulse until it forms a fine paste. Remove from food processor and place in a large bowl along with softened wheat, grated onion, and All Purpose Lebanese Spice Blend. Use your hands to mix well. If mixture gets too sticky on hands, dip into a bowl of ice water.
- To make the filling, heat the clarified butter in a large, deep skillet over medium-high heat. Add the meat, pine nuts, onion, and All Purpose Lebanese Spice Blend and sauté until meat is cooked through about 9-11 minutes.
- To form the baked kibbeh, spread half of the base meat mixture out on the bottom of the baking dish. Next, spread the filling on top of the base layer. Finally, spread the remaining base meat mixture on top, pressing down a bit with wet hands to smooth the top.
- Slice kibbeh diagonally to form small diamonds. Optional: you can drizzle on additional melted clarified butter over the top at this point.
- Bake until meat is fully cooked, about 40-45 minutes. Serve with Cucumber Laban on the side.
Nutrition Facts : ServingSize 2 pieces, Calories 310 kcal, Carbohydrate 16.3 g, Protein 19.2 g, Fat 19.1 g, SaturatedFat 7.8 g, Cholesterol 69 mg, Sodium 513 mg, Fiber 4 g, Sugar 1.4 g, UnsaturatedFat 11.3 g
AUNT LOUISE'S BAKED KIBBEH
This is the variation of beef and lamb kibbeh that I grew up with in a very ethnic Lebanese family. My Aunt Louise was the bomb!
Provided by Russ Neimy
Categories World Cuisine Recipes Middle Eastern Lebanese
Time 1h35m
Yield 8
Number Of Ingredients 12
Steps:
- Place bulgur in a large bowl and cover with boiling water. Let stand until water is absorbed, about 30 minutes.
- Preheat the oven to 350 degrees F (175 degrees C).
- Stir 1/4 cup onion, 1 1/2 teaspoons salt, basil, and pepper into the bulgur. Add ground beef and 1/2 pound lamb; mix well. Divide mixture into 2 portions. Pat 1 portion over the bottom of a 12x7-inch baking dish.
- Pat the other portion into a matching rectangle on a piece of waxed paper. Set aside for the top.
- Cook and stir remaining 1/4 cup onion and 1/2 pound lamb in a skillet until browned, about 5 minutes. Drain excess grease from the skillet. Stir in pine nuts and remaining 1/2 teaspoon salt. Spoon lamb-pine nut mixture over the meat layer in the baking dish.
- Invert top layer over the filling. Peel off waxed paper. Score top layer into diamond shapes by cutting diagonally in both directions, leaving about 3 inches between cuts. Press a small dab of butter into the middle of each diamond.
- Bake in the preheated oven until golden brown, about 40 minutes. Garnish with cherry tomatoes and mint.
Nutrition Facts : Calories 363.7 calories, Carbohydrate 16.1 g, Cholesterol 79.6 mg, Fat 23.4 g, Fiber 4 g, Protein 23.2 g, SaturatedFat 8.9 g, Sodium 663.5 mg, Sugar 0.8 g
123 BAKED KIBBEE
I love to make a big tray of these and keep them in the freezer for quick dinners, or pull them out and take them to work for lunch, they microwave great. I had hesitations about the cinnamon in this recipe, but it's fantastic, I absolutely love the flavor! This recipe makes 18 pieces, I normally eat 2 per meal.
Provided by EarlsWife
Categories Meat
Time 35m
Yield 18 patties, 9 serving(s)
Number Of Ingredients 6
Steps:
- Soak bulgur wheat in a bowl in hot tap water. Let sit 10 minutes or so, and then drain.
- Meanwhile, in a large bowl, add ground beef, onion, salt and cinnamon. Add the bulgur after draining. Use your hands to combine the ingredients thoroughly.
- Lightly grease a baking sheet with oil.
- Take 1/3 cup portions of meat and press into small hamburger type patties. Place on sheet. Bake for about 20 minutes, until cooked through.
- Serve with plenty of plain yogurt!
Nutrition Facts : Calories 202, Fat 10.2, SaturatedFat 4.1, Cholesterol 65.5, Sodium 455.7, Carbohydrate 5.7, Fiber 1.2, Sugar 0.8, Protein 20.9
KIBBEE LEBANESE STYLE
Simple Lebanese style lamb kibbee. It's a traditional basic recipe. Kibbee is to Middle Eastern cooking what a meatball is to Italian cooking. If you can not make it, stay out of the kitchen. I am not Lebanese by the way, but worked for 2 decades in a restaurant serving this type of food. I am actually Ukrainian.
Provided by MikeP
Categories World Cuisine Recipes Middle Eastern Lebanese
Time 45m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Grease an 8 inch square baking dish.
- Soak bulgur in hot water until the bulgur expands and cools, about 10 minutes. Place the bulgur, mint, allspice, pepper, cinnamon, salt, onion, parsley, and lamb in a food processor. Process until well mixed, about 1 minute. Divide the lamb mixture and layer half in the baking dish, creating a large patty. Sprinkle pine nuts over the meat, then layer the remaining lamb on top, patting firmly. Cut the kibbee into 1 1/2 inch squares.
- Bake in the preheated oven until the lamb is no longer pink in the middle, 30 to 35 minutes. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).
Nutrition Facts : Calories 416.9 calories, Carbohydrate 16.8 g, Cholesterol 82.9 mg, Fat 29 g, Fiber 4 g, Protein 22.4 g, SaturatedFat 12 g, Sodium 218.9 mg, Sugar 1.4 g
BAKED KIBBEH
Steps:
- Make filling:
- Cook onion in oil in a 12-inch heavy skillet over moderate heat, stirring occasionally, until golden, 8 to 10 minutes. Add lamb, allspice, salt, cinnamon, and pepper and cook, stirring and breaking up lumps, until lamb is no longer pink, about 5 minutes. Remove from heat and stir in 1/3 cup pine nuts.
- Make bulgur mixture:
- Preheat oven to 400°F.
- Cover bulgur by 1 inch with cold water in a bowl. When dust and chaff rise to surface, pour off water, then repeat rinsing 2 more times. Cover rinsed bulgur with cold water by 1 inch and let stand 10 minutes. Drain in a fine-mesh sieve, pressing hard on bulgur to remove excess liquid, and transfer to a large bowl.
- Pulse onion in a food processor until finely chopped. Add lamb, allspice, salt, cinnamon, and pepper and pulse until onion is finely minced (meat will look smooth). Add to bulgur and mix with your hands to combine well.
- Assemble and bake kibbeh:
- Lightly grease pie plate with 1/2 tablespoon olive oil. Press half of bulgur mixture evenly onto bottom and up side of plate (up 1 inch if using skillet). Spoon filling evenly over bulgur mixture. Spoon remaining bulgur mixture over filling and spread to cover, smoothing top. Brush top with remaining olive oil and score in a crosshatch pattern with a paring knife.
- Bake kibbeh in middle of oven until cooked through, 35 to 40 minutes.
- Preheat broiler. Broil kibbeh 5 to 7 inches from heat until top is golden brown and crusty, 3 to 5 minutes. Let stand 5 minutes before serving.
BAKED LEBANESE KIBBE
The Middle Eastern way with ground lamb, or beef, for that matter, is in combination with cracked bulgur wheat and onion. There are hundreds of ways to turn this delicious mixture into kibbe, little football-shaped savory treats sold and eaten everywhere and made daily in homes throughout the region. (There are other kinds of kibbe, too, like fish, but that's another story.) For a less labor-intensive version, kibbe can also be baked like a flat cake. It makes an extraordinarily fragrant meatloaf, adorned with long-cooked caramelized onions and pine nuts, to be eaten hot, warm, cold or reheated.
Provided by David Tanis
Categories dinner, weekday, main course
Time 1h20m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Rinse the bulgur well, then cover with cold water and soak for 20 minutes. Drain well.
- Put the drained bulgur, lamb, grated onion, cumin and cayenne in a large mixing bowl. Season with 2 teaspoons salt and 1/2 teaspoon pepper. Mix well with your hands to distribute the seasoning. With a wooden spoon, beat in about 1/2 cup ice water. The mixture should be smooth and soft.
- Heat the olive oil in a cast-iron skillet over medium heat. Add the onions and fry gently, stirring occasionally, until they soften, about 5 minutes. Season generously with salt and pepper. Raise the heat and add 1/4 cup of the lamb mixture. Continue frying, allowing the meat to get crumbly and the onions to brown nicely, another 10 minutes or so. Stir in the pine nuts and taste. Let cool to room temperature.
- Heat the oven to 350 degrees. Lightly oil a shallow 9-by-13-inch baking dish, then press half the remaining lamb mixture evenly over the bottom of the pan. Spread half the onion-pine nut mixture over the meat. Add the rest of the meat to the pan, patting and pressing it with wet hands to make a smooth top. If desired, score the top with a sharp paring knife to make a traditional diamond pattern at least 1/2-inch deep.
- Bake uncovered for 35 to 45 minutes, until the top is golden. Spread with the remaining onion-pine nut mixture. Serve warm, at room temperature or cool, with a dollop of yogurt.
Nutrition Facts : @context http, Calories 437, UnsaturatedFat 20 grams, Carbohydrate 24 grams, Fat 31 grams, Fiber 4 grams, Protein 18 grams, SaturatedFat 9 grams, Sodium 380 milligrams, Sugar 2 grams
BAKED KIBBEE
Provided by James Beard
Categories Lamb Onion Bake Cocktail Party Pine Nut Parsley House & Garden
Yield Makes 6 large luncheon squares; more (smaller) as hors d'oeuvres
Number Of Ingredients 10
Steps:
- Heat the oil and sauté the parsley, onion and garlic. Add the ground lamb and brown lightly. Add the pine nuts and seasonings and blend well.
- In a well-oiled pan 7 1/2" x 11", put a layer of half the kibbee mixture. Add the ground lamb mixture and press it down evenly. Top with the rest of the kibbee and brush well with oil or melted butter, or a mixture of both. Bake in a 350°F. oven for about 25 minutes. Let stand a few minutes.
- Cut into 6 large squares for a luncheon dish, or cut into small squares to serve as hot hors d'oeuvre.
KIBBIE SENIYEH (PAN BAKED KIBBEE)
This is the kibbee that I've learned how to make a teenager. I do not have a meat grinder, and it still turns out well. I also tend to add more pine nuts and allspice than the recipe calls for as my family and I enjoy the taste of them.
Provided by Lyainna
Categories Lamb/Sheep
Time 1h40m
Yield 1 pan, 12-16 serving(s)
Number Of Ingredients 13
Steps:
- Filling: In skillet, add meat and butter. Fry on medium heat until half done and most of liquid has disappeared.
- Stir in remaining ingredients and continue cooking for approximately ten minutes.
- Remove from heat and set aside.
- Kibbee:.
- Wash burghul, drain and set aside for 30 minutes.
- Grind lamb (or beef) and onion through fine meat grinder (if you don't have a grinder, I use a blender or food processor to puree the onions and mix well into the meat.).
- Add seasoning to meat and mix.
- Add burghul, mix well - if you have grinder, grind it all together twice.
- Knead meat well, using a little ice water to soften.
- Grease a 10x14 baking pan (9x13 is fine) with butter.
- Divide kibbee in half, and spread first half over bottom of pan. Dip hand in ice water frequently to help smooth out meat.
- Spread filling evenly over first layer.
- Spread second half of kibbee over filling by forming patties in palms and cover entire surface. Use ice water to smooth meat.
- Score kibbee with knife into diamond shapes. Run knife around edges of pan to loosen meat from the side of the pan.
- Make a hole in the center of kibbee with finger tip. Let rest at least one hour before baking.
- Heat oven to 450 degrees. Pour 2/3 cup mazola oil over top of kibbee.
- Bake on lowest shelf until bottom is brown, about 40 minutes.
- Serve with pita bread.
Nutrition Facts : Calories 408.2, Fat 36, SaturatedFat 11.6, Cholesterol 77.8, Sodium 989.6, Carbohydrate 2.2, Fiber 0.5, Sugar 0.9, Protein 18.4
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